Menu
A healthy outside starts with a healthy inside!

828.734.7702    
Book an Appointment

"Homeopathy… cures a larger percentage of cases than any other treatment and is beyond a doubt a safer more economical and the most complete medical science.” Mahatama Ghandi

Giada's Herbed Quinoa

2 3/4 cups low-sodium chicken stock
1/4 cup fresh lemon juice
1 1/2 cups quinoa
Dressing
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
3/4 cup chopped fresh basil leaves
1/4 cup chopped fresh parsley leaves
1 tablespoon chopped fresh thyme leaves
2 teaspoons lemon zest
Kosher salt and freshly ground black pepper








  For the quinoa: In a medium saucepan, add the chicken stock, lemon juice and quinoa. Bring to a boil over medium-high heat. Reduce the heat to a simmer, cover the pan and cook until all the liquid is absorbed, about 12 to 15 minutes.

For the dressing: In a small bowl, mix together the olive oil, lemon juice, basil, parsley, thyme, and lemon zest. Season with salt and pepper, to taste.

Pour the dressing over the quinoa and toss until all the ingredients are coated. Transfer the quinoa to a bowl. Season with salt and pepper, to taste, and serve.

Recipe courtesy Giada De Laurentiis











Quinoa and Cucumber Noodles with Avocado Dressing

Serves: 4 – 6:
• 2 cups cucumber, spiralized or julienned
• 2 cups chopped tomatoes
• 2 large avocados, diced
• 1 red onion, sliced
• 2 cups cooked quinoa
• 1 handful chopped parsley (or cilantro)

For the dressing:
• 1 ripe avocado
• 1/4 cup white wine vinegar
• Juice of one lime
• Salt and fresh cracked pepper, to taste
• 3/4 cup olive oil

  The salad:
In a large bowl combine cucumber, tomato, avocado, onion, quinoa and parsley.

The dressing:
In a blender or food processor, combine avocado, vinegar, lemon juice, salt and pepper. Pulse until smooth and creamy. Add in olive oil progressively until just combined. Transfer to a jar and drizzle over the salad before serving.

Recipe courtesy of eatwell 101




Recent Posts


Tags

Chicken and Broccoli Stir-Fry mayo cucumber pie crust Carrot pomegranate molasses pumpkin puree rosemary lemon cauliflower crust horseradish almond milk yogurt apple red wine vinegar cheese Glaze quinoa ham avocados tahini apple cider vinegar Broccoli cucumbers roasted Roasted Brussels Sprouts salad pumpkin bell pepper Wraps kalamata olives chia seeds croissants Shallot parsley Arugula pasta Lemon juice hummus Fruit Smoothie summer hoisin sauce peaches curry powder vanilla bean bacon pastry cream cashew lime eggs cloves oregano protein powder Salmon honey sandwiches Gazpacho garlic sweet potatoes roasted beets Beet-and-Apple Salad roasted veggies black bean MACA Zucchini Parmesan Crisps Cinnamon goat cheese dressing Squash gluten free potato cambozola Roast Chicken Southwestern Salsa Kiwi Gruyère cheese raisins tomatoes Bartlett pears tomato juice Salsa white wine vinegar roasted carrots quesadillas grapes onion cumin olive oil chard leaves pear banana croutons macaroni salad Chicken pistachios apricots gnocchi white beans spinach cashews pomegranate Honey Chipotle clove bell peppers soup pecans Ginger greek yogurt garbanzo beans brussel sprouts dr axe casserole eggplant Almonds Guacamole berries peppers zucchini medjool dates Italian seasonings almond butter coconut Organic 3-Bean & Vegetable Soup beets hash browns vegetables sunflower seeds chicken broth chili chicken salad ACV Giada's Herbed Quinoa walnuts gorgonzola thyme cranberries green beans butter stir-fry sugar Reggiano Cheese carrots tomato paste


Archive